Sometimes you try something new, not knowing what to expect, praying it will work, and keeping you fingers crossed that the family will eat it and feel satisfied and maybe even excited.
Last week I tried to make a Brazilian dish in the slow cooker. It went horribly wrong. My keiki wasn’t afraid to tell me it was bad either. I love/dislike that.
The Rajma Masala recipe I used here came from the, Framed Recipes site: http://www.framedrecipes.com/slow-cooker-rajma-masala-bowl/.
I had to make a few changes based on what I had at the last minute. Using the adzuki beans in place of Kidney beans was well worth te risk. Adzuki beans are much sweeter than Kidney beans, and with the addition of sweet potato I was pretty nervous it was going to be overly sweet. I wasn’t the only one who had that thought either. But it didn’t turn out sweet, thanks probably to the Chipotle peppers I used. Their smokey spicy flavor muted the sweetness. I was really happy with how it turned out. I served the curry over rice and added half an avocado, yogurt and chopped almonds to the top!
2 1/2 C. Cooked Adzuki Beans (or kidney beans as is traditional)
1 onion, diced
8 cloves garlic, minced
2 inch piece of ginger, chopped
1 full cinnamon stick
2 dried, mild to medium Chipotle peppers (mine were smoked which lender a nice flavor)
1 bay leaf
1 Tbs cumin seeds
1 tsp. Cayenne pepper, ground
2 tsp. Garam Masala
2 Tbs. Smoked Paprika
2 tsp. Turmeric
2 sweet potato, diced
1- 2 Tbs.Lime juice
Salt and pepper to taste
3-4 Cups water
Garnish: yogurt (Greek style), cilantro, avocado, almonds, lime wedhe’s, pan fried chicken
Place all ingredients into slow cooker, cook on low for 8 hours. Before serving remove cinnamon stick and pulse an immersion blender through to break down beans and potato to thicken a little. Serve over rice and garnish!